Egg muffins are in incredible

Ingredients:

Instructions:

Preheat your oven to 180°C / 160°C Fan / 360°F / Gas mark 4
Spray & wipe a small amount of calorie controlled spray oil (such as Pam or Frylight) into a 12 cup muffin tin.
Chop the tomatoes in half and place 2 halves in the bottom of each cup of your muffin tin.
Roughly chop up the spinach and add a little to each of the muffin tin cups.
Divide the grated cheese between the 12 muffin cups.
In a large bowl, whisk up the 12 eggs until they are light and fluffy.
You can use either a hand whisk or electric whisk for this.
Add the chopped onion and stir to combine.
Season with a little salt and pepper and stir again.
Divide the whisked egg between each of the muffin cups. The mixture should come up approximately two thirds of the way up.
Give each of the filled cups a little stir to combine the ingredients.
Bake in the centre of the oven for 20 – 24 minutes
Remove from the oven when the muffins have risen and are golden brown.
The muffins should pop straight out of the muffin tin but if you have any difficulty removing them run a knife (or a small spatula) around the edge to loosen them.
Eat warm or cold.

Freezing Instructions

Reheating Instructions

Remove from the freezer and remove the plastic wrap.
Cover in a paper towel / kitchen roll and place in the microwave for 20 seconds.
After the initial 20 seconds, microwave in 10 second bursts until the muffin is warm through.

Nutrition

Nutrition Facts

Breakfast Egg Muffins | Weight Watchers

Serving Size1 muffin

Amount per Serving

Calories 82% Daily Value*

Fat 4 g 6%

Saturated Fat 1 g 6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 165 mg 55%

Sodium 136 mg 6%

Potassium 128mg 4%

Carbohydrates 2g 1%

Fiber 1 g 4%

Sugar 1g 1%

Protein 9g 18%

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